Turning Leftover Wine Into French Fisherman Stew
/Do you have a half bottle of white wine left over from the other night? Don’t let it languish in your fridge. Instead, transform it into a delightful, comforting dish that’s quick to prepare and bursting with flavor. In this recipe, white wine adds aromatic depth that complements the dish’s briny notes without adding any color.
In France, this type of fish stew is called La Chaudrée, where it originates on the Atlantic coast, and is considered the ancestor of modern chowder. The word chaudrée stems from chaudière, an iron pot used for cooking.
The recipe is adapted from one published by The New York Times, with a few tweaks. And a big shout-out goes to my dear friend Alan for supplying all the ingredients for the dish so I could prepare it for our Christmas Eve fish feast!
Ingredients
Yield: 4 to 6 servings
3 tablespoons extra-virgin olive oil
3 small leeks, white and tender green parts, halved and sliced into ½-inch pieces, rinsed and drained
Salt and black pepper
4 garlic cloves, minced
½ bottle dry white wine
1 bouquet garni made of several thyme sprigs, parsley sprigs, and a bay leaf, tied together
5 cups fish broth (homemade or store bought. I used Knorr Stock Cubes mixed into boiling water)
½ baguette, cut crosswise into 1/2-inch-thick slices
4 tablespoons unsalted butter, barely melted
¾ pound red snapper, cut into 1-inch chunks
¾ pound cod or flounder, cut into 1-inch chunks
1 pound mussels, scrubbed
½ pound calamari, in half-inch rings, plus chopped tentacles
Crème fraîche, for garnish (optional but delicious)
Zest of 1 lemon, for garnish
½ cup roughly chopped flat-leaf parsley, for garnish
Instructions
1) Preheat the oven to 400°F.
2) Heat a Dutch oven over medium-high heat and coat the bottom with olive oil. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and sauté for another minute, stirring.
3) Stir in wine and bouquet garni. Increase the heat to high and boil until the wine reduces by half, about 6 to 8 minutes. Add fish broth and bring to a boil.
4) Meanwhile, arrange the baguette slices in a single layer on a baking sheet. Brush the tops with melted butter, flip, and brush the other side. Bake until slightly crisp and lightly golden (but still soft in the middle), about 3 to 5 minutes. Set aside.
5) Add the mussels and simmer until they begin to open, about 2 minutes. Add the fish chunks and cook until just barely firm and opaque, about 2 minutes. Add the calamari and cook for another 2 minutes. Taste the broth and adjust seasoning with salt and pepper.
6) Divide the fish and shellfish among individual bowls, then ladle the broth over the top. Add a tablespoon of crème fraîche to each bowl, if using. Combine the lemon zest and parsley and sprinkle generously over each serving. Serve with the toasty bread on top or on the side.
So, don't let that leftover wine sit idle. Pour it into a pot, invite in the warmth, and let this classic stew turn your evening into a taste sensation.
Wine Pairings
Verdicchio dei Castelli di Jesi. From the Italian region of Marche, these crisp, mineral wines have enough texture to pair well with the multitude of flavors in this seafood stew. Try Andrea Felici Verdicchio dei Castelli di Jesi Classico Superiore 2024 ($23).
Roero Arneis. This dry, medium-bodied white wine from Piedmont, Italy, is known for its crisp acidity and mineral-driven, slightly saline finish. With a bouquet of white flowers, pear, apricot, and almond, it’s an excellent choice with seafood. Try Malvira Roero Arneis 2024 ($21).
Gruner Veltliner. This Austrian grape variety makes a dry, high-acid white wine known for its bright citrus (lime, lemon, grapefruit) and green fruit (green apple, pear) flavors, combined with a signature white pepper spice and herbaceousness. Look for Ott Fass4 Gruner Veltliner 2024 ($32).
Chiaretto Rosé from Lake Garda. If you want to try something with a twist, grab a crisp, dry rosé from northern Italy’s lakes region. It is a delightful pairing, with bright acidity that balances the garlicky richness of the broth. It's a light, refreshing option that won't overshadow the delicate flavor of the fish. Look for Cavalchina Chiaretto Bardolino 2025 ($16).
